Quinoa is healthy, fun in texture and a great base for salads and side dishes. You
can really mix it up with anything and end up with something delicious. Don’t
have quinoa? Substitute with rice, faro or another grain of your choice!
1 Cup Uncooked Quinoa
1 Basket Cherry or Grape Tomatoes – halved
1 Ripe Avocado - sliced
1 Japanese Eggplant (or other "mild" varietal) - diced
Fresh Parsley – rough chopped
Fresh Cilantro – rough chopped
Fresh Lemon juice (from one lemon)
Red Wine Vinegar
Freshly Ground Pepper
1 3.25oz Bag KRAVE Chili Lime Beef Jerky – diced into small strips or pieces
Rinse quinoa and prepare according to directions on package.
While quinoa is cooking, slice cherry tomatoes in half, rough chop parsley and
cilantro, slice avocado and combine all ingredients in a mixing bowl. Season to
taste with salt and pepper, then "dress" with olive oil and red wine vinegar using
a 2:1 ratio. Add a dollop of red curry paste and some chili flakes to
taste...remember, cooking is about what you like, so add a little bit of these two
ingredients, taste, then add more if you'd like! Toss all of this like a salad, making
sure all the seasoning is evenly distributed. Set mixture in the fridge to macerate.
Dice eggplant into 1/2 inch cubes and set in a colander or fine-mesh
sieve. Sprinkle with salt and let the mixture sit for 5 minutes or so. Squeeze out
the eggplant to reduce all excess moisture then heat some oil in a pan over
medium-high heat. Pan sauté the eggplant until brown, then season with a small
amount of salt at the end.
Slice or dice your favorite flavor of KRAVE if you have not already!
Once the quinoa and eggplant are finished cooking, combine with the
tomato/avocado mixture and the jerky of your choice! Finish with more fresh
herbs, lemon juice, salt and pepper to taste.